Sunday: Family

Make Dad smile and serve him RED WINE HERB-MARINATED BEEF STEAK today. He'll like these YOGURT AND CHIVE MASHED POTATOES, too: Make your mashed potatoes with 1/4 cup snipped fresh chives, 8 ounces fat-free plain yogurt and 1/2 cup warm 1% milk instead of the usual ingredients.

Also serve steamed SLICED CARROTS, a KALE AND MUSHROOM SALAD and CRUSTY BREAD. For the finale, present warm PEACH COBBLER topped with VANILLA ICE CREAM. Give your dad an extra big hug today.

Plan

Save enough beef and cobbler for Monday. Save enough ice cream for Tuesday.

Shopping List

red wine vinegar, olive oil, garlic, dried thyme, crushed red pepper, boneless beef ribeye steaks, potatoes to mash, fresh chives, fat-free plain yogurt, 1% milk, fresh carrots, kale, sliced fresh mushrooms, crusty bread, peach cobbler, vanilla ice cream.

Monday: Heat and Eat

Use the beef leftovers for OVEN-BAKED FAJITAS. Heat oven to 400 degrees. In a 9-by-13-inch baking dish, combine 2 tablespoons canola oil, 2 teaspoons chili powder, 2 teaspoons ground cumin and 1 teaspoon coarse salt; mix well. Add 1 (14 1/2-ounce) can no-salt-added diced tomatoes, 1 medium green bell pepper and 1 medium red bell pepper cut into thin strips, and 1 thinly sliced onion. Mix well. Bake, uncovered, for 15 minutes. Stir in 2 cups cooked (leftover) beef, cut into strips. Bake 10 more minutes. Serve beef mixture wrapped in warm whole-grain tortillas.

Add RICE on the side and SLICED AVOCADO. Warm the leftover COBBLER for dessert.

Shopping List

canola oil, chili powder, cumin, coarse salt, canned no-salt-added diced tomatoes, green and red bell peppers, onion, whole-grain tortillas, rice, avocado.

Tuesday: Express

It's hard to resist TUNA MELTS for flavor and simplicity: Buy 2 cups tuna salad from the deli and spread it over 4 whole-grain English muffin halves. Top each with a tomato slice and a slice of Swiss cheese. Broil 6 inches from the heat 5 minutes or until the cheese melts.

Serve with BAKED POTATO CHIPS and add a packaged GREEN SALAD. Spoon STRAWBERRIES over leftover ICE CREAM for dessert.

Plan

Save enough strawberries for Wednesday.

Shopping List

deli tuna salad, whole-grain English muffins, tomatoes, sliced Swiss cheese, baked potato chips, packaged green salad, strawberries.

Wednesday: Meatless

Tonight, make a meal of SOUTHWESTERN BAKED POTATOES: Scrub, pierce and microwave 4 (8-ounce) baking potatoes 10 to 12 minutes on high (100% power) or until almost tender. Wrap potatoes in paper towels and then in a terry towel for 5 minutes (to absorb moisture). Meanwhile, heat 2 teaspoons canola oil in a large nonstick skillet on medium. Add 1 medium chopped onion and cook 10 minutes or until golden. Add 2 teaspoons cumin and 1 clove minced garlic; cook 1 minute. Add 2 cups mild salsa and 1 (15-ounce) can rinsed reduced-sodium black beans; cook 5 minutes. To serve, split potatoes and divide bean mixture among them. Top with chopped cilantro and plain yogurt.

Serve with deli COLESLAW and WHOLE-GRAIN ROLLS. Spoon leftover STRAWBERRIES over TAPIOCA PUDDING for dessert.

Shopping List

baking potatoes, canola oil, onion, cumin, garlic, mild salsa, canned reduced-sodium black beans, cilantro, plain yogurt, deli coleslaw, whole-grain rolls, tapioca pudding.

Thursday: Kids

The whole family will enjoy MEXICAN FLATBREAD PIZZA: Heat oven to 400 degrees. Place 4 flatbreads (label may say flatbread wraps) on an ungreased cookie sheet. Spread 1 tablespoon salsa over each flatbread. Divide and sprinkle evenly 1 cup shredded Colby-Monterey Jack cheese blend and 1/2 cup sliced black olives over the flatbreads. Bake 8 to 10 minutes or until cheese is melted and bread is crisp. Sprinkle pizzas with 1 cup quartered cherry tomatoes; top with avocado slices. Serve with CARROT STICKS. For a light dessert, bite into a juicy NECTARINE.

Shopping List

flatbread (or flatbread wraps), salsa, shredded Colby-Monterey Jack cheese blend, sliced black olives, cherry tomatoes, avocado, carrots, nectarines.

Friday: Budget

TURKEY VEGETABLE SOUP was a hit at our house. Serve with a SPINACH SALAD and CORNBREAD (from mix). APRICOTS are good for dessert.

Shopping List

cooking spray, ground turkey breast, celery, onion, carrots, no-salt-added tomato juice, unsalted chicken broth, frozen cut green beans, sliced fresh mushrooms, tomato, reduced-sodium Worcestershire sauce, dried basil, dried oregano, coarse salt, pepper, garlic powder, bay leaves, fresh spinach, cornbread mix, apricots.

Saturday: Easy Entertaining

Our guests ate all of the FETTUCCINE WITH CHICKEN, GOAT CHEESE AND SPINACH, and so will yours. Serve this winner with a BOSTON LETTUCE SALAD and a BAGUETTE. For dessert, enjoy LEMON SORBET with CHOCOLATE WAFER COOKIES.

Shopping List

dry white wine, shallots, goat cheese, coarse salt, black pepper, crushed red pepper, olive oil, chicken tenders, package baby spinach, refrigerated fettuccine, fresh basil, Boston lettuce, baguette, lemon sorbet, chocolate wafer cookies.

Sunday: Family

Fire up the grill today for your own GRILLED CHICKEN BREASTS and use your favorite spice rub to boost the flavor. Serve with HERB-ROASTED POTATOES: Heat oven to 425 degrees. Cut 2 pounds medium new potatoes into 1/2-inch wedges; place in large bowl. Pour 2 tablespoons olive oil over potatoes; toss. In a small bowl, blend 2 cloves pressed garlic, 1 teaspoon coarse salt, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon dried oregano and 1/4 teaspoon cayenne pepper; sprinkle over potatoes and toss to coat. Spread potatoes evenly on a foil-lined, rimmed shallow baking pan coated with cooking spray. Bake 25 to 30 minutes or until tender.

Add STEAMED FRESH ASPARAGUS and DINNER ROLLS to your meal. Serve these easy FRUIT TARTS for dessert.

Plan

Grill enough plain chicken (without rub) and save some tarts for Monday.

Shopping List

boneless skinless chicken breast halves to grill, spice rub, new potatoes, olive oil, garlic, coarse salt, cumin, paprika, dried oregano, cayenne pepper, cooking spray, fresh asparagus, dinner rolls, refrigerated pie crusts, fresh berries, strawberry glaze, light whipped cream.

Monday: Heat and Eat

COBB SALAD makes good use of leftover chicken. In a large bowl, toss 12 cups torn romaine with 1/3 cup reduced-fat blue cheese dressing; divide among 4 dinner plates. Divide and arrange 2 cups diced cooked chicken, 2 slices cooked and crumbled bacon and 3 seeded and chopped medium tomatoes among the plates. Top each salad with 1 to 2 tablespoons more blue cheese dressing.

Serve immediately with any BEAN SOUP and CRACKERS. Leftover TARTS are your dessert.

Tip

COBB SALAD makes good use of leftover chicken. In a large bowl, toss 12 cups torn romaine with 1/3 cup reduced-fat blue cheese dressing; divide among 4 dinner plates. Divide and arrange 2 cups diced cooked chicken, 2 slices cooked and crumbled bacon and 3 seeded and chopped medium tomatoes among the plates. Top each salad with 1 to 2 tablespoons more blue cheese dressing.

Serve immediately with any BEAN SOUP and CRACKERS. Leftover TARTS are your dessert.

Shopping List

romaine, reduced-fat blue cheese dressing (or ingredients if making your own), bacon, tomatoes, any bean soup, crackers.

Tuesday: Meatless

FUSILLI VEGETABLE TOSS makes an easy no-meat meal. Add a SPINACH SALAD with hard-boiled egg wedges on the side. Serve with GARLIC BREAD. For dessert, halve some KIWIS and dig in!

Shopping List

fusilli pasta, fresh broccoli, shredded carrots, canned water-packed quartered artichoke hearts, grape tomatoes, green onions, dried oregano, dried basil, Italian Parmesan dressing, Parmesan cheese, fresh spinach, eggs, garlic bread, kiwis.

Wednesday: Budget

Put extra pennies in your pocket when you serve BEANY SLOPPY JOES. In a large skillet, combine 1 (15-ounce) can rinsed and drained black-eyed peas, 1 (15-ounce) can rinsed and drained kidney beans, 1 1/2 cups marinara sauce, 1/2 cup frozen cut green beans, 1/2 cup chopped green bell pepper, 1 tablespoon Worcestershire sauce, 2 teaspoons red wine vinegar and 1 1/2 teaspoons chili powder; mix well. Bring to a boil on medium-high. Reduce heat to low, partially cover and simmer 12 minutes or until peppers are tender. Spoon onto toasted whole-grain hamburger buns.

Accompany the sandwiches with HASH BROWNS (from frozen) and a MIXED GREEN SALAD. For dessert, PEACHES are the answer.

Shopping List

canned black-eyed peas, canned kidney beans, marinara sauce, frozen cut green beans, green bell pepper, Worcestershire sauce, red wine vinegar, chili powder, whole-grain hamburger buns, frozen hash browns, mixed greens, peaches.

Thursday: Kids

The kids will be home early for SPAGHETTI AND MEATBALLS. Heat oven to 350 degrees. Combine 1 pound 95% lean ground beef, 1/2 cup soft breadcrumbs, 1 egg, 1/4 teaspoon onion powder, 1 clove minced garlic, 1/2 teaspoon coarse salt and 1/8 teaspoon pepper; mix lightly but thoroughly. Shape into 12 (2-inch) meatballs. Place on rack in broiler pan. Bake 25 to 30 minutes or until internal temperature reaches 160 degrees. Meanwhile, cook 8 ounces spaghetti according to package directions; drain. Combine the cooked meatballs and 1 (24- to 26-ounce) jar any red pasta sauce in a large saucepan; heat through, stirring occasionally. Serve over spaghetti.

Add a chopped LETTUCE SALAD and ITALIAN BREAD. Let the kids make refrigerated ready-to-bake BROWNIES for dessert.

Plan

Save enough brownies for Saturday.

Shopping List

95% lean ground beef, bread for crumbs, egg, onion powder, garlic, coarse salt, pepper, spaghetti, jar any red pasta sauce, lettuce, Italian bread, refrigerated ready-to-bake brownies.

Friday: Express

Make a quick PORK STIR-FRY tonight. Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add a 1-pound pork loin cut into 1/2-inch-by-1/2-inch strips and cook 2 minutes or until cooked through. Add 1 (16-ounce) package any frozen vegetable stir-fry mixture and 1/2 cup stir-fry sauce. Continue to stir-fry 3 minutes or until mixture is hot.

Serve it over quick-cooking RICE. Add a packaged GREEN SALAD and WHOLE-GRAIN ROLLS. Enjoy TROPICAL FRESH FRUITS for dessert.

Shopping List

canola oil, pork loin, frozen stir-fry vegetable mixture, stir-fry sauce, quick-cooking rice, packaged green salad, whole-grain rolls, tropical fresh fruits.

Saturday: Easy Entertaining

What guest could resist BAKED SNAPPER WITH TOMATO-ORANGE SAUCE? Serve with COUSCOUS and a BIBB LETTUCE SALAD.

For dessert, MARINATED STRAWBERRIES are close to perfect. Combine 4 cups halved fresh medium strawberries, 1 tablespoon light brown sugar and 1 tablespoon balsamic vinegar. Toss and let stand at room temperature for 30 minutes. Toss before serving. Serve with leftover BROWNIES.

Shopping List

red tomatoes, yellow tomatoes, onion, dry white wine, orange, garlic, red snapper fillets (or grouper or other firm white fish), coarse salt, pepper, olive oil cooking spray, couscous, bibb lettuce, fresh strawberries, light brown sugar, balsamic vinegar.

Sunday: Family

The family won't be able to resist GLAZED LAMB CHOPS today. Serve them with fresh GREEN BEANS and MEDITERRANEAN MARKET SALAD: In a large nonstick skillet on medium heat, warm 1 1/2 tablespoons canola oil. Add 1 1/2 pounds fresh broccoli florets, 1 1/2 tablespoons minced garlic and 1 teaspoon pepper; cook for 5 to 6 minutes or until broccoli is softened. Add 3 cups water and the seasoning packets from any 2 (6.5-ounce) packages wild mushroom (or another flavor) couscous; bring to a boil. Remove from heat; stir in couscous and cover. Let stand 7 minutes. Sprinkle with 1/2 cup quartered Kalamata olives. Buy BREAD PUDDING for dessert.

Tip

The family won't be able to resist GLAZED LAMB CHOPS today. Serve them with fresh GREEN BEANS and MEDITERRANEAN MARKET SALAD: In a large nonstick skillet on medium heat, warm 1 1/2 tablespoons canola oil. Add 1 1/2 pounds fresh broccoli florets, 1 1/2 tablespoons minced garlic and 1 teaspoon pepper; cook for 5 to 6 minutes or until broccoli is softened. Add 3 cups water and the seasoning packets from any 2 (6.5-ounce) packages wild mushroom (or another flavor) couscous; bring to a boil. Remove from heat; stir in couscous and cover. Let stand 7 minutes. Sprinkle with 1/2 cup quartered Kalamata olives. Buy BREAD PUDDING for dessert.

Plan

Save enough lamb, salad and bread pudding for Monday.

Shopping List

dry red wine, orange juice, garlic, shallots, fresh rosemary, dried oregano, olive oil, lamb rib chops, coarse salt, pepper, cooking spray, honey, green beans, fresh broccoli, canola oil, packaged wild mushroom (or another flavor) couscous, Kalamata olives, bread pudding.

Monday: Heat and Eat

Make STUFFED PITAS from Sunday's leftovers: Chop leftover lamb and combine with the leftover market salad. Moisten with a little plain yogurt. Line whole-grain pitas with lettuce leaves, fill with lamb mixture and serve.

To accompany the pitas, make this CUCUMBER SALAD: Peel, halve lengthwise, remove seeds and slice 2 medium cucumbers. Combine 1/2 cup plain yogurt, 1/2 teaspoon minced garlic, 1/2 teaspoon cumin, 1 tablespoon chopped fresh mint and 3 tablespoons golden raisins; mix well. Spoon over cucumbers and toss to coat; serve.

Warm the leftover BREAD PUDDING for dessert.

Shopping List

plain yogurt, whole-grain pitas, lettuce, cucumbers, garlic, cumin, fresh mint, golden raisins.

Tuesday: Meatless

There were no complaints at our house when BLACK BEAN SOUP was on the menu: In a large saucepan on medium low heat, combine 2 (15-ounce) cans reduced-sodium black beans with liquid, 2 1/2 cups vegetable broth and 1 to 3 teaspoons minced canned chipotle chiles in adobo sauce; bring to a simmer. Cook 5 to 7 minutes or until beans begin to break down. Process half of soup in blender until smooth, about 1 minute. Return soup to pan and return to a brief simmer. Off heat, stir in 1/4 cup plain Greek yogurt and adjust consistency with additional hot broth as needed. Season with coarse salt and pepper to taste. Serve with lime wedges. (Adapted from “Beans and Grains,” America’s Test Kitchen, americastestkitchen.com.)

Pair the soup with GRILLED CHEESE SANDWICHES, and you have a quick and tasty no-meat dinner. Serve with a ROMAINE SALAD topped with sliced hard-boiled eggs. Enjoy PLUMS for dessert.

Shopping List

cans reduced-sodium black beans, vegetable broth, canned chipotle chiles in adobo sauce, plain Greek yogurt, coarse salt, pepper, limes, bread and cheese for sandwiches, romaine, eggs, plums.

Wednesday: Kids

Treat the kids to CHICKEN NUGGETS (from frozen) for an easy entree. Add some honey-mustard sauce on the side. Serve with OVEN FRIES (from frozen), PETITE GREEN PEAS (from frozen) and DINNER ROLLS.

For dessert, make KIWI MINT LEMONADE: In a medium pan, heat 1 cup water with 1/2 cup sugar on medium, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup packed mint leaves. Let stand 20 minutes to cool. Meanwhile, peel 3 kiwis; cut into chunks. Puree fruit in food processor or blender; pour into pitcher. Strain cooled syrup into pitcher; discard mint. Refrigerate until cold. When ready to serve, add juice from 2 or 3 lemons according to taste. Pour into glasses; top with sparkling water. Garnish each glass with a slice of kiwi.

Shopping List

frozen chicken nuggets, honey-mustard sauce, frozen oven fries, frozen petite green peas, dinner rolls, sugar, fresh mint, kiwis, lemons, sparkling water.

Thursday: Budget

To save on the grocery bill, we added FETTUCCINE WITH PEPPERS AND SAUSAGE to our list of favorites. Serve with a MIXED GREEN SALAD and GARLIC BREAD. For dessert, FRESH STRAWBERRIES are colorful.

Plan

Save enough strawberries for Friday.

Shopping List

fettuccine, hot or sweet Italian turkey (or other) sausage, red, yellow or orange bell peppers, onions, garlic, dry white wine, coarse salt, pepper, mixed greens, garlic bread, fresh strawberries.

Friday: Express

Take it easy tonight and prepare VEGGIE BURGERS (from frozen). We always jazz them up with pepper jack cheese, lots of sliced dill pickles, lettuce, tomatoes, low-fat mayonnaise and Dijon mustard. Serve on toasted whole-grain hamburger buns. Add BAKED CHIPS. ANGEL FOOD CAKE with leftover STRAWBERRIES is dessert.

Plan

Save enough cake for Saturday.

Shopping List

frozen veggie burgers, pepper jack cheese, dill pickles, lettuce, tomatoes, low-fat mayonnaise, Dijon mustard, whole-grain hamburger buns, baked chips, angel food cake.

Saturday: Easy Entertaining

Invite your guests for some melt-in-your-mouth Almond Crusted Pork With Mango Relish. Serve with RICE tossed with chopped fresh parsley, STEAMED FRESH SUGAR SNAP PEAS and a BAGUETTE. For dessert, top leftover ANGEL FOOD CAKE with sliced PEACHES and light whipped cream.

Shopping List

mangos, red onion, red bell pepper, red wine vinegar, fresh mint, coarse salt, black pepper, almonds, brown sugar, cumin, ground coriander, cinnamon, pork tenderloins, extra-virgin olive oil, arugula, rice, fresh parsley, fresh sugar snap peas, baguette, peaches, light whipped cream.